I wanted some very peanut butter-y Brownies, so I tried my other Brownie recipe, but omitted the butted and replaced it with peanut butter. The batter came out very thick, and the Brownies very fudgey. They reminded me of the Hershey's Brownies that we used to get at Sam's with the Hershey's syrup packet, with a slight peanut butter after taste. I guess these are better for you since there's not butter and no oil, and they have added protien.
TIP: I also learned that if you cut your Brownies while they are still warm, with a plastic knife, they won't get crazy jagged edges and come out perfectly cut!
Brownie Mix
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups white sugar
Mix ingredients together and place in a jar or container. When you are ready to make brownies add
1 cup melted peanut butter
3 eggs
1 teaspoon vanilla
1/4-1/2C water
Add all ingredients except water to a bowl and mix as well as you can. Slowly add water a few tablespoons at a time until you are able to get the mixture well blended and to your desired consistency. The thicker the batter, the more fudge-like the brownies and the thinner the batter, the more cake like the brownies will be. I like mine fudgey, so I mixed mine into only slightly thinner than a paste. Grease a 9×13 pan. Spread batter evenly and bake at 350 for 22-25 minutes or until done. NO BUTTER, NO OIL!
TIP: I also learned that if you cut your Brownies while they are still warm, with a plastic knife, they won't get crazy jagged edges and come out perfectly cut!
Brownie Mix
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups white sugar
Mix ingredients together and place in a jar or container. When you are ready to make brownies add
1 cup melted peanut butter
3 eggs
1 teaspoon vanilla
1/4-1/2C water
Add all ingredients except water to a bowl and mix as well as you can. Slowly add water a few tablespoons at a time until you are able to get the mixture well blended and to your desired consistency. The thicker the batter, the more fudge-like the brownies and the thinner the batter, the more cake like the brownies will be. I like mine fudgey, so I mixed mine into only slightly thinner than a paste. Grease a 9×13 pan. Spread batter evenly and bake at 350 for 22-25 minutes or until done. NO BUTTER, NO OIL!
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